We knew today that we would be making molded chocolate bonbons. I was extremely excited to try this – especially for the mold prep which is extremely reminiscent of finger painting. My class is pretty big, and we had enough molds for everyone but they all are different. I didnt even consider this when I stopped at the water fountain on the way to the kitchen. I ended up getting the only bonbon mold left and I kid you not… I am now the proud owner of two dozen tilted conical Madonna-bra-esque chocolates.
I am slightly disappointed in the finished result, and not just because of the suggestive shape. I suppose I did not buff the mold enough, because my tasty treats dont have the amazing shine as some of my classmates. I also did not get the swirl in my color that I was going for, but I had some serious fun trying. Preparing a bonbon mold prior to pouring the chocolate is extremely similar to finger painting, only much tastier. Basically, you fingerpaint the mold as you desire with colored cocoa butter. Then, you fill them with tempered chocolate and pour it out so you’re left with a hollow shell, fill said shell with ganache, and cap it off with chocolate.
Our instructor told us the first time that we ever had chocolate in class (in Introduction to Pastry class) that “Chocolate has this amazing property to reproduce like bunnies when you arent looking and end up all over you” but amazingly, with all the chocolate being poured, shaken, tapped, scraped, and smeared I walked away from class with a completely clean coat and only two tiny dirty spots on my apron. The chocolate must have known that I bought the Costco size bottle of Clorox 2 today.
Photos will follow – we are making a chocolate box to present all of our candies and I’ll take pictures of the final presentation.
